Code du cours CinžB003
Crédits 4
La quantité totale d'heures en classe44
Nombre de conferences18
Nombre de travaux pratiques et des séminaires0
Nombre des travaux du laboratoire26
La quantitē d'heures de travail autonome d'un ētudiant64
Date de l'approbation du cours30.01.2024
Auteurs du cours
Daina Kārkliņa
Jeļena Zagorska
Dace Kļava
Ilze Grāmatiņa
Le cours remplacé
LauZ4162 [GLAU4162]
PārZ3065 [GPAR3066]
Manuels
1. Walstra P., Wouters J.T., Geurts T.J. Dairy science and technology [elektroniskais resurss]. 2nd ed. Boca Raton: CRC/Taylor & Francis, 2006. 782 p. [tiešsaiste] [skatīts 11.10.2019.] Pieejams: https://www.taylorfrancis.com/books/9780429116148
2. Food science and technology; 146. Grāmata izdota arī iespiestā veidā. ISBN 9781420028010 (e-book: PDF).
3. Milk processing and quality management. Edited by A. Y. Tamime. Chichester, West Sussex, UK; Malden, MA: Wiley-Blackwell, 2009. 324 p. Society of Dairy Technology series. ISBN 9781405145305
4. Milk and dairy products in human nutrition. Technical editors E. Muehlhoff, A. Bennett, D. McMahon; Food and Agriculture Organization of the United Nations. Rome: Food and Agriculture Organization of the United Nations, 2013. 376 p.
5. Lawrie's Meat Science. Edited by F. Toldrá. 8 th edition. Duxford: Woodhead Publishing is an imprint of Elsevier, 2017. 713 p.
6. Zdolec. N. Fermented Meat Product: health aspects. Boca Raton: CRC Press, 2016. – 558 p. E-grāmata
7. Nollet, L. M. L., Toldrá. F. Advanced technologies for meat processing. Boca Raton: CRC/Taylor & Francis, 2006. – 483 p. E-grāmata.
8. Feiner, G. Meat products handbook. England: Woodhead publishing limited. 2006. – 648 p.
9. D.Arthey, P.R.Ashurst. Fruit processing. Cider, perry, fruit wines, and other alcoholic fruit beverages. Blackie academic &professional, 1997, Great Britan, pp. 97-133.
10. Feinet, G. Meat products handbook. England: Woodhead publishind limited. 2006. - 648 p.
11. D. Kunkulberga, V.Segliņš. Maizes ražošanas tehnoloģija. Rīga: RTU Izdevniecība, 2010. 292 lpp.
Ouvrages supplémentaires
1. Kunkulberga, D., Grāmatiņa, I., Ciproviča, I., Kampuse, S., Dabiņa-Bicka, I. Ceļvedis mājražošanā. Ozolnieki: Latvijas Lauku konsultācijas un izglītības centrs. 2025. – 98 lpp.
2. Ciproviča, I., Kunkulberga, D., Grāmatiņa, I., Kampuse, S., Kārkliņa, D. (2021) Digitālais mācību līdzeklis: Pārtikas produktu ražošanas tehnoloģijas. Valsts izglītības satura centrs, pieejams: www.visc.gov.lv.
3. Heinz, G., Hautzinger, P. Meat processing technology. Bangkok: FAO. 2007. – 368 p.
4. Toldra, F. Handbook of meat processing. USA: Publishing by Wiley-Blackwell. 2010. – 566 p.
5. Kerry, J., Kerry, J., Ledward, D. Meat processing. England: Woodhead publishing limited. 2002. – 464 p.
Périodiques et d`autres ressources d`information
Internet resources – key words: milk, milk products, meat products, bread, fruit and vegetables.